Paneer Brussels Sprouts Curry by Monica Uppal Popli - January 29, 2023January 29, 2023 Paneer Brussels Sprouts Print Recipe Pin Recipe Prep Time 15 minsCook Time 30 mins Course Main CourseCuisine Indian Servings 6 Ingredients 400 gms paneer cubes12 Brussels Sprouts, cut into four pieces3 tpsp melted ghee (clarified butter)cooking oil for shallow frying plus 1 tsp1/2 cup yogurt (curd)3 medium diced onions1 medium onion chopped into slices3 medium tomatoes diced1 medium tomatoes sliced3 tbsp ginger-garlic paste2 green chilies chopped2 tsp cumin seeds2 bay leaves1 inch piece cinnamon stick3 green cardamon1 black cardamon4 cloves5 black peppercorns1/2 tsp asafoetida powder1 tsp turmeric powder (haldi)1 tsp red chili powder1 tsp cuminseed powder1 tbsp coriander (dhania) powder1 tsp crushed coriander seeds1 tsp kasoori methi (dried fenugreek leaves)a few sprigs coriander (cilantro) leaves choppedsalt to taste Instructions Shallow fry paneer cubes until golden brown on both the sides.Immerse them in warm water for 10 minutes.In the cooking pan pour 2 tbsp ghee and 1 tsp cooking oil, add 1 tsp cumin seeds, bay leaves, green cardamom, cardamom (black), cloves, black peppercorns, asafoetida powder. Saute and add sliced onions, fry till golden brown.Add ginger garlic paste, turmeric and cook for few minutes.Mix in chopped tomatoes and salt to taste and cook till they are mushy.Add curd, cumin, coriander powders, and red chilli powder. Stir well, cook for two minutes.Add Brussels sprouts slices, cook for five minutes, stir occasionally. Add around 1/4 cup hot water to make the gravy of desired consistency. Incorporate the paneer cubes. Sprinkle kasoori methi and cook for about 2 minutes In this recipe, there will be another tempering or tadka. In a separate pan on medium high heat, add 1 tbsp ghee, 1 tsp cumin, 1 tsp crushed coriander, onion cubes and slit green chilies, saute them for a minute and add the tempering immediately over the paneer gravy, stir gently for a minute. Cover and cook on low medium heat for 1-2 minutes.Garnish with freshly chopped coriander leaves.Serve it hot with roti or naan.